Friday, October 28, 2005

Giving Thanks to Butter!

I mentioned earlier that Thanksgiving is the high holy day for me. It is the holiday when I place the buttersticks, not Butterstick..., on the pedestal and worship.

My first two steps are complete for Thanksgiving 2005. The guest list is done and the menu is selected.

Roasted Turkey--last year we did a Kosher bird, I think we will again this year
Onion & Sage Stuffing
Mashed Potatoes and Gravy
Candied Sweet Potatoes
Collard Greens
Baked Corn Casserole
Gingered Carrots
Green Bean Almandine
Drunken Cranberries-Mmmm, bourbon

Generic Brown & Serve rolls--everything else is homemade-give me a break

Pumpkin Chiffon Pie
Pumpkin Bars
Basic Pumpkin Pie

If I was a litte more insane, I would add pumpkin risotto and pumpkin ravioli, just to round out the gourd food category, but I'm going to stick to tradition and keep pumpkin in the desserts this year.

I'm not doing an Apple Pie, which was also tradition in my family, so I think the "apple" will work it's way into the meal as either Apple Cinnamon Martinis or Caramel Apple Martinis? What's your choice?

There will also be Beaujolais Nouveau!

Stayed tuned for recipes and updates.


DC Food Blog said...

You'd better give up the corn casserole recipe or I'll tell the waiters at Aatish you're allergic to garam masala. :P

ScottE. said...

Oh, it will be posted...but it will be coming from the spouse, as it's his families ancient secret's an old school Mid-Western comfort/casserole dish.

Lady Brandenburg said...

Why oh why must I be in god-forsaken Iowa with my suck-ass inlaws when I could be in DC with my ScottE enjoying his fine culinary talents. Somebody stop me before I slit my wrists.

(OK, that was all a little dramatic I know, but it was all to say that ScottE - I SO wish I could be there!!!!)

Dancer in DC said...

Yes, the corn casserole is like sacrilege to foodies everywhere, but it is part of the true midwestern cuisine I grew up with. (Requirements - must only use 1 pot, must use 1 canned ingredient, must be ridiculously easy to make.)

I will also be responsible for the collard greens. After several failed attempts at making them myself, a dear friend loaned me her recipe (which takes a slightly Italian-bent in the seasonings), and it was divine. There were no measurements, so I can claim it as my own recipe now since I was guided by my own palate.

And finally I will be making the pumpkin bars, a simple family recipe given to me by a former employer when I worked in an ice cream/dessert shoppe in Dupont Circle.

My vote is for carmel appeltinis!

Stef said...

Oh My God. I can't wait!!!! This sounds truly delicious, like we'll all be in happy food comas for several hours afterwards. I'm so glad I'm taking the next day off!

I'll bring several bottles of wine, probably whites unless there are specific requests. My vote is also for the caramel appletinis. Mmmmmm.

Anonymous said...

Scotte, your guests will have a lot to give thanks for! One question though about the turkey: I used a kosher bird a few years ago and found *tons* of pin feathers. Had to pluck them out periodically as the turkey cooked and the skin shrank back. (Tasted and looked divine, though, when all was said and done) Is that a common occurrence with kosher turkeys? Have you had the same problem?

ScottE. said...

I do believe that I read that the Kosher turkeys have more pin feathers...they are a little more 'natural' in that sense. We did have a few of them last year as well. Small price to pay, I guess. I grew up on a small 'farm' and we had lots of chickens, so I've plucked my fair share of feathers...doesn't bother me.

Anonymous said...

Thanks for the affirmation, Scotte. (The pin feather question was from me.) BTW, this month's Real Simple magazine has a great rundown of the different types of turkeys available (self-basting; kosher; "heritage" breeds; etc.)

I've decided to mix things up a little and try a cornbread-based stuffing this year. Cornbread, andouille, and savory herbs. I'll let you know if it's worth trying again!